Recipes Ingredients Seafood Recipes Shrimp Recipes Thai Green Shrimp Curry 2.1 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Richard Gerhard Jung Servings: 6 The shrimp in this Thai green curry are coated with lemongrass paste, cilantro, coriander, cumin, and lime zest. Ingredients 3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional) 1 recipe Lemongrass Paste 3 tablespoons chopped fresh cilantro 1 tablespoon coriander seed 1 teaspoon cumin seed 1 teaspoon coarse salt 1 lime 8 ounces dried rice noodles 4 teaspoons vegetable oil 1 red onion, cut into 1-inch pieces 1 red bell pepper, seeded, cut into 1-inch pieces 2 tablespoons cornstarch 2 ¾ cups cold water 1 small (or ½ large) pineapple, peeled, cored, and cut in 1-inch pieces One 3 1/2-ounce package enoki mushrooms ¼ cup low-fat canned coconut milk 12 jumbo shrimp, peeled, tail intact, de-veined Directions Place chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest lime; add. Puree until smooth, adding water a tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add noodles; cook until just tender, about 5 minutes. Drain; set aside in bowl of cold water. Heat oil in a large nonstick skillet over medium heat. Add lemongrass mixture, and cook until fragrant, about 1 minute. Add onion; cook until just softened, 6 to 8 minutes. Add bell pepper; cook until just tender, about 3 minutes. Combine cornstarch with water; add to pan. Add pineapple, mushrooms, and coconut milk; simmer. Add shrimp; cook until pink and opaque. Squeeze juice from lime; stir into mixture. Serve garnished with sliced chiles, if desired. Rate it Print